Veggie Confetti

So this is my spin-off of something my uncle made at Christmas. Its super yummy, and succulent. This is great as a meat side-dish, or you could add tofu to this mixture and make it a vegan meal (never done it, so I don't know how it would turn out). This is also a recipe you can mess around with a lot. Substitute any of the veggies for ones you prefer, to make your perfect mixture, however try and keep as many colours in the dish as possible - you will get many "ooohs" and "awwwws" at the table. If you decide to not add the beets, I would add 1/2 a cup of water to replace the beet juice. Credit to mom for coming up with the name, and credit to my uncle for making something very similar for me to try out!

Veggies:
3 sweet potatoes
3 yams
2 beets
20 brussel sprouts (approx.)
2 red bell peppers

Marinade:
1 medium onion
3 cloves garlic
1 tbsp salt
2 tsp black pepper
1 tbsp rosemary
2 tsp thyme
1 tsp oregano
1 tsp parsley
1 tsp basil
1 1/4 cups red-wine vinegar
1 tbsp & 1 tsp olive oil

1. Chop up your veggies. I cut them so that they were all the same thickness, but other than that it didn't matter if the pieces were uneven, to give that inconsistent "confetti" look to it. I left the brussel sprouts whole. I peeled the beets, but left the peel on the potatoes and yams.
2. Put all your veggies into an oven safe dish (eg. Corningware or Pyrex). Make sure there is still some room in the dish to make mixing easy. I just put them into two separate Pyrexes.
3. Dice your onion super fine and crush your garlic and slice into fine strips. Put them into a bowl for your marinade. I used a brown onion, BUT I feel red onion or shallots would've done the trick a bit better.
4. Add the remaining ingredients into the bowl and mix. The herbs I listed are just examples, you can use whatever you feel necessary/whatever you have. I do recommend lots of rosemary though. I know it seems like a lot of herbs and salt, but remember this is for a lot of veggies. If you don't have red-wine vinegar, you can mix regular red wine and some vinegar (I suggest apple cider vinegar or balsamic vinegar).
5. Pour your marinade evenly over your veggies, and with a large serving spoon, mix everything together.
6. Cover tight with aluminum foil and cook in oven at 350* F for about 40 minutes. I stopped cooking them when all the juices (mainly from the beets and marinade) were reabsorbed by the brussels and potatoes. You can also check by poking the veggies with a fork to test their tenderness. Whichever testing method you choose, make sure its done quick and infrequently, so little juice will escape.